Scrape and trim the ham, and put it in a large pan
or pot with enough cold water to make it swim. Add a
.couple of carrots, onions, celery, a dozen cloves, mace,
thyme, and bay-leaves, and boil the ham very slowly
indeed for about four or five. hours, according to size and
weight ; and when it is done, allow it to become cold in
its own liquor. When cold, remove the rind by gently
slipping the ends of the fingers of both hands under the
skin of the round, thick end of the ham, and by this
means detach it gradually without displacing any of the
fat. Trim the surface of the fat smoothly with a knife.
When wanted hot, place it in a baking-dish covered with
a greased paper ; add just enough of its own liquor to
reach up to the edge of the fat, bake it for about half an
hour; glaze, and garnish with spinach.

Some cooks are allowed to boil the ham in champagne.
This process is to me simply senseless. The alcohol neces-
sarily evaporates in the boiling, and the saccharine residuum
may be easily (and cheaply) replaced by a little sugar.
There is no harm, however, in serving a champagne sauce
with the dish.
 

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